Little secrets behind the perfect combos

Combos can be a big seller on bar-snack menus.

David Young, head of marketing at combo manufacturer Kitchen Range Foods, and other pub managers, offer some ideas on making the most of combos

If you don't tell, you won't sell. Point-of-sale material in the bar area is essential if you are to maximise sales. This can be as simple as a introducing a special's board with as many or few options for your customers to choose from to suit your chef.

Consider running a promotion linked to drink sales. Consumers love value for money, so offer discount on a combo platter after a bottle of wine or five pints of beer sold.

Allow your customers some choice. Offer three standard items such as potato wedges, onion rings and breaded mushrooms, with the option to choose two additional products from a selection of breaded cheeses, tempura vegetables, chicken goujons, crispy-coated prawns, or double up on a standard item.

Ensure the combo and lite-bite products you are serving are of a high quality; remember they now have a centre-of-plate focus.

The finishing touches always make a difference to your customers' perception of the quality of food you are serving. A selection of dips and providing hand towels/wipes are the additional extras that create a lasting impression.

"Our food and drink sales increased by 15% during a four week combo trial. The special's board positioned combos as a prime choice for customers ordering bar snacks - which helped to drive sales," says catering manager, Jenny Fowler, of the Brocket Arms, Welwyn, Hertfordshire.

"Combos received positive comments and resulted in customers returning for a second visit," says Alvine Michaels, owner of the Bricklayers Arms in Flauden, Hertfordshire, who had a combo trial with Kitchen Range Foods. He said: "A good bar snack, which enhanced our lunchtime offering. The quality of the product also enabled us to make a healthy profit through substantial mark up".